Thermador PRD30 User Manual

16

Section Four: USING THE COOKTOP

Surface Burner Cooking Recommendations

* It is recommended that these foods be stirred occasionally.

Simmering: Stewed

HI  – cover,

Simmer slowly

Chicken, Corned Beef,

bring liquid

Tongue, etc.

to a boil

HI  – bring water to a

MED HI to HI – to

Same as for Standard Burners

Macaroni, Noodles,

boil, add pasta

maintain a rolling boil

Spaghetti

POPCORN (use a heavy,

HI  – cover, heat until

MED HI to HI –

Same as for Standard Burners

flat bottom pan)

kernels start to pop

finish popping

MED HI to HI – build

MED LO to MED –

Same as for Standard Burners

Meat

up pressure

maintain pressure

Vegetables

HI  – build up pressure

MED LO to MED –

Same as for Standard Burners

maintain pressure

HI  – cover, bring

Cook  according

water to a boil, add

to package directions

rice, cover

XLO – to hold, cover

MED HI to HI – cook

Simmer

Tomato Base

meat/vegetables,

(2 to 3 to thicken sauce,

follow recipe

uncovered).

White, Cream, Bernaise,

MED LO – melt fat,

LO to MED LO –

XLO – to hold, cover*

follow recipe

finish cooking

Hollandaise

XLO to LO

XLO – to hold, lowest setting

HI  – cover, bring

Simmer

liquid to a boil

XLO – to hold, cover*

HI  – cover, bring

MED LO to MED –

XLO – to hold, cover

Fresh

water and vegetables

cook 10 to 30 minutes,

to a boil

or until tender

Frozen

HI – cover, bring

MED LO to MED –

Same as for Standard Burners

water and vegetables

cook according to

to a boil

package directions

Deep Frying

HI  – heat oil

MED to MED HI –

Same as for Standard Burners

maintain frying
temperature

In Pouch

HI  – cover, bring

LO to MED LO –

Same as for Standard Burners

water and vegetables

cook according to

to a boil

package directions

Saute

HI  – heat oil or melt

MED LO to MED –

Same as for Standard Burners

butter, add vegetables

cook to desired
doneness

Stir Fry

HI – heat oil, add

MED HI to HI –

Same as for Standard Burners

vegetables

finish cooking